Food Guy has been getting Sargento cheese for when he makes his sandwiches for lunch. On one of the packages was a recipe for Chipotle Stuffed Chicken Breasts. It looked simple enough, so we decided to try it.
| 1 | boneless, skinless chicken breast | |
| 1/2 | cup | shredded chipotle cheddar cheese, divided |
| 1 | TBSP | roasted red pepper, drained and chopped |
| 1/2 | TBSP | chopped cilantro |
| 1/4 | tsp | chili powder |
| 1/4 | tsp | ground cumin |
| 1/8 | tsp | garlic salt |
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Preheat oven to 400 F. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket. (Take care nut to cut through the top or bottom of the chicken). Combine 1/4 cup of the cheese, peppers, and cilantro. Stuff into the pockets of the chicken. Combine chili powder, cumin, and garlic salt. Rub mixture over both sides of the chicken. Place chicken on a foil-lined baking sheet with a light coating of cooking spray. Back for 20 minutes, or until chicken is cooked through. Srpinkle remaining 1/4 cup cheese over chicken and bake an additional 2-3 minutes or until cheese is melted. Yield: 2 servings | ||
| Food Guys says: I really liked this chicken. And that is saying a lot, since we eat a lot of chicken and I grow rather bored of it. The peppers and the cheese added some good taste and the cumin made it the traditional Tex-Mex smokey flavor. On top of that, it was a snap to prepare (~10 minutes). I rank this one:    |
Food Gal says: This was a tasty dinner. All of the flavors complimented each other well. It had a little bit of "spice," but it wasn't bad for me, and I am very sensitive to spiciness in food. I think it was also easy to prepare, but food guy did the prep work, so I am not 100% on that. |
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